Bacon Pancakes
Don’t wait until your pancakes are done to add crispy bacon! Guarantee it in every bite with this recipe that also uses egg whites to produce the fluffiest flapjacks ever.
Table of Contents
This recipe is the result of so many people coming over for pancakes then invariably asking me, “Got any bacon?” Now, please know that when I make pancakes, I have an entire smorgasbord of toppings: cream, nuts, fruits, spreads… you name it. So when there’s a request for something else, I’m usually caught off-guard. Even when I host brunch and there are pancakes AND bacon, I feel like my guests are underwhelmed. Well, NO MORE!
With this recipe I’m making sure bacon is worked right into the batter. Every bite will be the perfect balance of crunchy bacon and fluffy pancake. It is the perfect morning meal!
I also used this as the opportunity to try something I don’t usually do when making pancakes: I separated my egg yolks from the whites. Then I whipped up my whites and added them later to the batter. The result is FLUFFY pancakes like you wouldn’t believe. Like, you can use these as pillows. Like, you can set wedding rings atop these pancakes and walk them down the aisle. Yes, that fluffy.
Yep, there’s lots going on with these pancakes, from meat to air. But that’s because I like to keep you on your feet. And pancakes on your plate.
Are Bacon Pancakes Healthy?
These bacon pancakes are relatively healthy. The bacon and eggs provide protein, while the flour provides carbs for energy. The other ingredients are healthy alternatives to what you might expect in a pancake recipe (e.g., coconut sugar, almond milk, coconut oil). To take it one step further, replace the pork bacon with turkey or chicken bacon. It is currently suitable for dairy-free diets. To make this recipe suitable for more diets, you can use almond flour instead of whole wheat for a gluten-free meal, a paleo meal (also use honey/maple syrup instead of coconut sugar), or a keto friendly meal (also use erythritol or stevia instead of coconut sugar).
Why are my pancakes falling apart?
There could be a number of reasons. First, did you get greedy when adding your bacon? If you’ve added a considerable amount and, what’s more, didn’t crumble them enough, they could interfere with your batter forming solid pancakes. Also, did you overmix the batter? Doing so will overstimulate that gluten and make them tough and uncooperative. Did you try to flip them too early? Don’t do that. Wait for the brown edges and bubbles to form. Last, ensure you’re using an adequate amount of oil on your griddle.
INGREDIENTS
- 1 lb. bacon, thinly sliced
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- 4 large eggs, whites and yolks separated
- 2 cups almond milk (unsweetened)
- 6 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- cooking spray
INSTRUCTIONS
Prep
Preheat the oven to keep your pancakes warm. Cook the bacon until crispy, then chop it into bite-sized pieces.
Whisk
Combine your dry ingredients in one bowl and your wet ingredients in another. Beat the egg whites to stiff peaks in a separate bowl.
Mix
Stir the wet and dry ingredients together until just combined, then fold in the egg whites gently to keep the pancakes light and fluffy.
Cook
Scoop the batter onto a hot griddle, sprinkle with bacon, and cook until bubbles form. Flip and cook until golden brown.
Serve
Keep the pancakes warm in the oven until ready to serve. Enjoy with maple syrup and fresh berries for a healthy, satisfying breakfast.
Devour!
FAQs & Tips
Let them cool completely then store them in an airtight container in the fridge for up to a week. You may want to prevent sticking by separating them with parchment paper. You can also freeze them. Again, parchment paper is an option, though not your only one. You can also flash-freeze them by laying them out on a cookie pan then putting the whole lot in the freezer for an hour or so (i.e., until they harden). Once done, you can put them in a container or a Ziploc bag for up to two months. Reheating can be done in the toaster, oven, or microwave.
You sure can. In fact, I recommend it. Doing so lets the gluten settle, which should lead to fluffier pancakes. So make the batter then let it sit (covered) in the fridge for 20 minutes to an hour.
As I mention in the ‘Is This Healthy?’ section, turkey bacon or chicken bacon make worthy substitutes. I wouldn’t veer too far away from bacon strips though; you’ll want something thin that can be easily chopped up. Peameal/Canadian bacon, for instance, is just too chunky. It will interfere with the formation of your pancakes.
That’s fine. You can do it manually using an old-fashioned whisk. Do it in a circular motion and try to inject the egg whites with as much air as possible. It might take some effort FYI.
Sure. Buttermilk will provide a nice tang. It also has a higher level of lactic acid than most other milks, which will react nicely with the baking powder and should contribute to the already-fluffy pancakes in store for you. You can use the same amount of buttermilk as almond milk (i.e., two cups).
Serving Suggestions
I usually list bacon as a viable side dish for my pancakes, but seeing as how they’re already accounted for, we can move on to the toppings. We can break them down into smaller categories (because organization is SO tasty!): fruit (sliced bananas, strawberries, blueberries, blackberries, peaches), texture changers (sliced almonds, crushed walnuts, coconut flakes), spreads (Nutella, almond butter, peanut butter), and sweets (chocolate chips, honey, maple syrup, whipped cream). Some will work better with the salty bacon than others but it really depends on your preferences. Mix and match and see what you like best.
Bacon Pancakes
Ingredients
- 1 lb. bacon thinly sliced
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- 4 large eggs whites and yolks separated
- 2 cups almond milk unsweetened
- 6 tbsp coconut oil melted
- 1 tsp pure vanilla extract
- Cooking spray or a dab of coconut oil
- Pure maple syrup for serving
- Fresh berries for serving
Instructions
- Preheat your oven to 200°F. Set up a wire rack on a baking sheet to keep pancakes warm until you’re ready to eat.
- Cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel to drain and cool, then chop into small pieces.
- In a large bowl, whisk together the whole wheat flour, baking powder, coconut sugar, and sea salt.
- Beat the egg whites in a separate bowl until stiff peaks form, using a hand mixer or a stand mixer (this is the key to light and airy pancakes).
- In another bowl, whisk the egg yolks, almond milk, melted coconut oil and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy so do not overmix.
- Gently fold in the beaten egg whites in two batches. Be careful not to deflate them to keep the pancakes fluffy.
- Heat a griddle or non-stick pan over medium heat and lightly coat with cooking spray or a dab of coconut oil.
- For each pancake, ladle about 1/4 cup of batter onto the griddle. Sprinkle the top with the chopped bacon. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
- Keep the cooked pancakes on the wire rack in the oven until you’re done with the lot of them.
- Serve the pancakes warm with a drizzle of pure maple syrup and a side of fresh berries for a burst of natural sweetness and antioxidants.
Nutrition
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